Ayam Penyet

Serves 1
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Directions

  1. 1Simmer the chicken in spices and aromatics using the ungkep cooking method.
  2. 2Simmer the chicken in spices and aromatics using the ungkep cooking method.
  3. 3Simmer the chicken in spices and aromatics using the ungkep cooking method.
  4. 4Fry the chicken, either with batter made from the broth for extra crispiness or straight away.
  5. 5Fry the chicken, either with batter made from the broth for extra crispiness or straight away.
  6. 6Fry the chicken, either with batter made from the broth for extra crispiness or straight away.
  7. 7Boil the ingredients for the spicy sambal.
  8. 8Boil the ingredients for the spicy sambal.
  9. 9Boil the ingredients for the spicy sambal.
  10. 10Add the boiled sambal ingredients to a food processor (or traditionally, use a mortar and pestle).
  11. 11Add the boiled sambal ingredients to a food processor (or traditionally, use a mortar and pestle).
  12. 12Add the boiled sambal ingredients to a food processor (or traditionally, use a mortar and pestle).
  13. 13Fry the sambal in a little bit of oil and season to taste.
  14. 14Fry the sambal in a little bit of oil and season to taste.
  15. 15Fry the sambal in a little bit of oil and season to taste.
  16. 16Assemble the dish with white rice, sambal, veggies, and do not forget the crumbs of batter.
  17. 17Assemble the dish with white rice, sambal, veggies, and do not forget the crumbs of batter.
  18. 18Assemble the dish with white rice, sambal, veggies, and do not forget the crumbs of batter.

Ingredients

  • Chicken
  • Chicken
  • Chicken
  • Spices and aromatics
  • Spices and aromatics
  • Spices and aromatics
  • Batter (made from broth)
  • Batter (made from broth)
  • Batter (made from broth)
  • Spicy sambal
  • Spicy sambal
  • Spicy sambal
  • White rice
  • White rice
  • White rice
  • Veggies
  • Veggies
  • Veggies
  • Oil
  • Oil
  • Oil

Equipment

Food processorMortar and pestle (traditional, but not used)Frying pan

Tips

  • You can fry the chicken with batter made from the broth for extra crispiness, or just fry it straight away.
  • Adjust the spicy sambal to your spice tolerance.